Lee finds a special way to connect with lost loved ones when making rice pilaf.
Lee’s Armenian family puts rice pilaf front and center at Thanksgiving, instead of stuffing. Lee finds a special way to connect with lost loved ones when making rice pilaf: “I prefer using recipes from their recipe cards rather than a cookbook because then I get to see their handwriting – such good memories!”
RICE PILAF
Ingredients
- 3 tablespoons butter
- ½ cup vermicelli
- 1 cup long grain, parboiled rice (such as Uncle Ben’s)
- 2 cups chicken broth (we use College Inn)
- Salt and pepper to taste
- 1 tablespoon madzoon (plain Armenian yogurt) per serving (optional)
To Prepare
Heat broth to a low boil in a saucepan.
Break up vermicelli into small ¾ -inch to 1-inch pieces.
Melt butter in bottom of a separate 2-quart saucepan, add vermicelli and stir until light brown in color.
Add rice and stir – toast for 1 minute.
Add hot broth, and salt and pepper to rice mixture.
Cover and bring to boil, then reduce to simmer until all of the liquid is gone, about 21-24 minutes.
Serve with a dollop of madzoon.
